A mountain of these can be seen on the bar. A fresh slice of baguette is topped with a generous wedge of Brie cheese and a thick folding of premium smoked salmon. It is briefly warmed so the cheese just begins to soften, creating a perfect texture contrast.
Tips from diners
A mandatory order. One is usually enough as a starter. The combination of the warm creamy brie and the salty salmon is legendary.
The ultimate 'luxury' tapa at Ciudad Condal. A perfectly seared piece of premium beef sirloin (solomillo) is topped with a thick, buttery slice of grilled foie gras and a drizzle of meat reduction. It's a rich, decadent bite that justifies the 'Alta Taberna' reputation.
Tips from diners
It's small but worth every cent. The meat is always remarkably tender. Best enjoyed with a robust red wine.
Directly from the morning catch. Small, whole octopuses are grilled at high heat on the plancha with olive oil, minced garlic, and fresh parsley. They are tender, smoky, and represent the peak of the restaurant's seafood quality.
Tips from diners
These are incredibly tender, not chewy at all. Ask for the larger portion if you're sharing — they disappear fast!
A crowd-pleaser that hasn't changed in years. Triangles of camembert are breaded in a thick, crunchy crust and deep-fried until the center is molten. It's served with a side of tart raspberry jam to balance the richness.
Tips from diners
It's a bit of a 'tourist' favorite but it's done so well here. The crunch on the outside is fantastic.
We source the best local prawns daily (look for the red ones from Palamós). They are grilled briefly on the plancha with a touch of extra virgin olive oil and Maldon sea salt. They are remarkably sweet and the heads are packed with flavor.
Tips from diners
Suck the heads! That's where all the concentrated flavor is. Don't be afraid to use your hands.
Ciudad Condal (named after the 'Count City') is arguably the most famous tapas bar in Barcelona. Located on the corner of Rambla de Catalunya, it is a hive of activity from early morning until late night. It's famous for its sprawling bar covered in hundreds of varieties of fresh montaditos and its consistently high-quality seafood tapas that have defined the city's modern dining scene for decades.
They don't take reservations. The line is always long (often 45-60 mins). Put your name on the list and they'll give you a card — you can go get a drink nearby while you wait.
Sitting at the bar is the quintessential experience. You get a direct view of the mountain of tapas and the service is much more personal and fast-paced than the tables.
Page last updated: